See woodcutters thread and I want to try bologna. Its nepas recipe. http://www.smokingmeatforums.com/t/155695/amish-bologna-and-kabanosy-snack-sticks After my last fail I took the advise and ground my own meat. .99 cent picnics. Double ground the pork and venison through a 1/4 in plate then 1/8 plate. Pork Venison. No pics of the seasoning or stuffing. Sorry hard to do it myself and take pics. Mixed and in the fridge overnight. Stuffed in rings? Kinda. Took 10 hours to reach 158. Thought that took too long. Oh well. Used pitmasters blend from Todd for 4 hours. All done finally. Water bath to cool down. Out of the bath. Into the fridge for a bloom but I had to do a taste test. All though it took along time to reach IT it was still very moist. Had a good flavor. Might add to the spice mix next time to get something more out of it. No wrinking of the casings this time. I will for sure grind my own meat from now on. More pics tomorrow.